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Veg Pizza Recipe, How To Make Atta Pizza Recipe I Step By Step

 

whole wheat veg pizza recipe below:

whole wheat veg pizza recipe

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PREP TIME

1 hour 30 mins

COOK TIME

15 mins

TOTAL TIME

1 hour 45 mins

whole wheat veg pizza - healthy pizza made with whole wheat flour and topped with assorted veggies.

AUTHOR: dassana

RECIPE TYPE: main

CUISINE: world

SERVES: 4

INGREDIENTS (measuring cup used, 1 cup = 250 ml)

for pizza dough:

• 3 cups whole wheat flour/atta, 360 grams
• 1 to 1.25 cups water or add as required
• 1.5 tsp instant yeast or 2 tsp dry active yeast
• ¼ tsp sugar
• ½ tsp salt
• 2 tbsp olive oil
• some whole wheat flour for dusting

for tomato pizza sauce:

• 3 medium to large tomatoes, pureed - yields approx 1.5 to 2 cups of tomato puree, the tomatoes also can be blanched and chopped or crushed.
• 4-5 garlic cloves, finely chopped
• 1 to 1.5 tbsp chopped fresh basil leaves or 1 to 1.5 tsp dry basil
• 1 to 1.5 tsp dry oregano or 1 to 1.5 tbsp chopped fresh oregano
• 1 tbsp red wine (optional)
• ¼ tsp black pepper or add as required
• 2 tbsp olive oil
• salt and black pepper as required

for pizza toppings:

• 6 to 8 tbsp pizza sauce
• 1 small to medium onion, chopped in ½ inch squares
• 1 small to medium bell pepper, chopped in ½ inch squares
• 1 small to medium tomato, chopped ½ inch squares
• 6 to 7 chopped buttons mushrooms, sauteed in 1 tsp oil (optional)
• 7 to 8 olives, chopped (optional)
• ¼ to ⅓ cup steamed corn kernels or tinned corn (optional)
• ½ to ⅔ cup shredded mozzarella cheese or as required
• some olive oil for brushing
• whole wheat flour, semolina or cornmeal for dusting

INSTRUCTIONS

preparing pizza dough:

1. take 1 cup water in a mixing bowl and lightly warm it. just warm and not hot. the temperature should be around 40 to 43 degrees celsius.
2. then add ¼ tsp sugar and stir so that the sugar dissolves.
3. add 1.5 tsp instant yeast.
4. stir so that the yeast dissolves. if using dry active yeast, then add 2 tsp of it. stir and keep covered for 10 to 15 minutes till the mixture has frothed and bubbled up. here since we have used instant yeast, we don't need to proof the solution and proceed to the next step immediately after stirring the yeast.
5. add 1 cup whole wheat flour, 2 tbsp olive oil and ¼ tsp salt. for dry active yeast, add the flour, olive oil and salt after the yeast solution has bubbled. mix everything with a spoon or spatula.
6. then add 1 cup of flour. again mix.
7. lastly add remaining 1 cup flour and continue to mix and then begin to knead.
8. for ease of kneading, i divided the dough into two parts and kneaded both of them separately.
9. then later joined them together and kneaded again.
10. the dough has to be kneaded really well till its soft and pliable. add more water if required while kneading. i kneaded the dough for about 8 minutes.
11. now rub some olive oil all over the dough and keep it in the same pan.
12. cover with a kitchen towel and allow the pizza dough to leaven for an hour or two. if you have added dry active yeast, then increase the time to 1:30 minutes to 2:30 hours, depending on the temperature conditions.
13. so when the dough is leavening, prep up the other ingredients like chopping veggies, grating cheese and preparing pizza sauce.

preparing pizza sauce:

1. rinse and then chop the tomatoes.
2. puree the tomatoes in a blender or with a hand blender. keep a few bits and pieces of tomatoes in the puree. you can also blanch the tomatoes and then chop or crush them.
3. heat olive oil in a small pan.
4. then add the chopped garlic and saute for 10-12 seconds on a low flame.
5. add the tomato puree and saute for 4-5 mins on a low to medium flame. if using red wine, then you can add it once the tomatoes are cooked.
6. when the tomatoes are cooked, add the chopped basil, dry oregano, salt and pepper.
7. stir & simmer for 1-2 minutes on a low to medium flame.
8. check the seasonings add more salt or pepper if required.
9. once cooled, use the pizza sauce as a topping on pizzas or store in a bowl or in a small jar.

assembling the pizza dough:

1. after the dough has leavened, divide the dough into two or three parts. lightly knead each portion and keep covered for 15 to 20 minutes more. two parts will yield 2 pizzas of 8 to 10 inches. whereas 3 parts, will yield 3 pizzas of 4 to 5 inches in diameter. one 8 to 10 inch pizza is enough for people. this pizza is more heavy to eat due to whole wheat flour.
2. before assembling pizza, grease a 9 to 10 inch diameter round pan with olive oil. dust the pan with some whole wheat flour or cornmeal of semolina. also preheat your oven to 250 degrees celsius.
3. the oven should be hot and preheated for atleast 20 minutes. the preheating time in microwave oven in convection mode is 15 minutes. the preheat temperature is 200 degrees celsius or 220 degrees celsius, whatever is the highest temperature in your microwave oven.
4. take one portion of the whole wheat pizza dough and lightly dust the dough with whole wheat flour.
5. with a rolling pin, roll the dough to a round of 8 to 9 inches diameter evenly.
6. lift the pizza gently and place it in the prepared pan.
7. brush some olive on the pizza dough.
8. now take 3 to 4 tbsp of the pizza sauce and spread it evenly all around.
9. add 3 tbsp of the shredded mozzarella cheese.
10. now top up with the veggies. you can add your choice of veggie toppings.
11. now sprinkle some red chili flakes and dry oregano all over. this is an optional step.
12. again top up with 5 to 6 tbsp of shredded mozzarella cheese. you can add less amount of cheese if you want to.
13. keep the baking tray in the center rack of the preheated oven with both the top and bottom heating rods on. bake for 12 to 15 minutes till the cheese had melted or has golden specks. for a crisp crust, you can also bake for a longer time. since oven temperature vary, do keep a check while baking the pizza. for baking in convection mode, use the same temperature that you preheated your oven at - 200 or 220 degrees celsius.
14. once baked and golden, slice the whole wheat pizza and serve hot.

step by step whole wheat veg pizza recipe:

♥ Take 1 cup water in a mixing bowl and lightly warm it. just warm and not hot. then add ¼ tsp sugar and stir so that the sugar dissolves.

♥ Add 1.5 tsp instant yeast.

♥ Stir so that the yeast dissolves. if using dry active yeast, then add 2 tsp of it. stir and keep covered for 10 to 15 minutes till the mixture has frothed and bubbled up. here since we have used instant yeast, we don’t need to proof the solution and proceed to the next step immediately after stirring the yeast.

♥ Add 1 cup whole wheat flour, 2 tbsp olive oil and ½ tsp salt. for dry active yeast, add the flour, olive oil and salt after the yeast solution has bubbled.

♥ Mix everything with a spoon or spatula.

♥ Then add 1 cup of flour.

♥ Again mix.

♥ Lastly add remaining 1 cup flour and continue to mix.

♥ Gather the dough and begin to knead.

♥ For ease of kneading, i divided the dough into two parts and kneaded both of them separately.

♥ Then later joined them together and kneaded again.

♥ The dough has to be kneaded really well till its soft and pliable. add more water if required while kneading. i kneaded the dough for about 8 minutes. if the dough appears dry, then add 2 to 3 tsp water and if sticky, then add 1 or 2 tbsp of the flour.

♥ Now rub some olive oil all over the dough and keep it in the same pan.

♥ Cover with a kitchen towel and allow the pizza dough to leaven for 1 hour to 2 hours. if you have added dry active yeast, then increase the time to 1:30 minutes to 2:30 hours, depending on the temperature conditions.

♥ So when the dough is leavening, prep up the other ingredients like chopping veggies, grating cheese and preparing pizza sauce. i used homemade pizza sauce. you can check the recipe here. though in the recipe details below, i have mentioned the recipe method.

♥ Here’s the leavened pizza dough after 1 hour 11 minutes.

♥ Once the dough has leavened, divide the dough into two or three parts. two parts will yield 2 pizzas of 8 to 10 inches. whereas 3 parts, will yield 3 pizzas of 4 to 6 inches in diameter. one 8 to 10 inch pizza is enough for 2 people. this pizza is more heavy to eat due to whole wheat flour. lightly knead each portion and keep covered for 15 to 20 minutes more.

♥ Before assembling pizza, grease a 9 to 12 inch diameter round pan with olive oil. dust the pan with some whole wheat flour or cornmeal or semolina. also preheat your oven to 250 degrees celsius/482 degrees fahrenheit. my oven has the maximum temperature of 250 degrees celsius. if your oven has a higher temperature, then preheat it at its highest temperature. the oven should be hot and preheated for at least 20 minutes. the preheating time in microwave oven in the convection mode is 15 minutes. the preheat temperature is 200 degrees celsius/392 degrees fahrenheit or 220 degrees celsius/428 degrees fahrenheit, whatever is the highest temperature in your microwave oven.

♥ Take one portion of the whole wheat pizza dough and lightly dust the dough with whole wheat flour.

♥ With a rolling pin, roll the dough to a round of 8 to 10 inches diameter evenly. a 10 inch pizza will be slightly thin. lift the pizza gently and place it in the prepared pan.

♥ Brush some olive on the pizza dough. brushing with olive oil does not allow the pizza bread to become soggy.

♥ Now take 3 to 4 tbsp of the pizza sauce and spread it evenly all around.

♥ Add 3 tbsp of the shredded mozzarella cheese.

♥ Top up with the veggies. you can add your choice of veggie toppings. i chose the toppings which are generally added to pizzas. diced onions, tomatoes, bell pepper, steamed corn and sauteed mushrooms. tomatoes are optional and if you like your pizza to be tangy, then add them. you can also add paneer cubes.

♥ Now sprinkle some red chili flakes and dry oregano all over. this step is optional.

♥ Again top up with 5 to 6 tbsp of shredded mozzarella cheese. you can add less amount of cheese if you want to. here i used go mozzarella cheese. use any good quality brand of mozzarella cheese.

♥ Keep the baking tray in the center rack of the preheated oven with both the top and bottom heating rods on. bake for 12 to 15 minutes till the cheese had melted or has golden specks. for a crisp crust, you can also bake for a longer time. since oven temperature vary, do keep a check while baking the pizza. for baking in convection mode, use the same temperature that you preheated at 200 or 220 degrees celsius/392 degrees or 428 degrees fahrenheit.

♥ Here’s the pizza after getting baked for 15 minutes. to know if the pizza is done, the cheese should get melted and golden along with a brown crust.

♥ Slice the whole wheat pizza and serve hot with tomato sauce, red chili flakes, italian seasoning or dry oregano.

Rasgulla Recipe, How To Make Rasgulla | Step By Step

 

rasgulla recipe details below:

rasgulla recipe

 

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PREP TIME

45 mins

COOK TIME

15 mins

TOTAL TIME

1 hour

 

rasgulla recipe - soft and spongy milk based sweet soaked in sugar syrup. one of the most popular indian sweet.

AUTHOR: dassana

RECIPE TYPE: dessert

CUISINE: bengali, indian

SERVES: 18 to 20 medium sized rasgulla

INGREDIENTS (measuring cup used, 1 cup = 250 ml)

• 4 cups full fat whole cow's milk or 1 litre
• 2 to 3 tbsp lemon juice, add as required
• 2 cups sugar
• 4 cups water or 1 litre
• 1 tbsp milk (optional)
• 1 tsp sooji/rava or all purpose flour or corn starch
• 1 to 2 tbsp rose water or kewra water or ½ tsp cardamom powder

INSTRUCTIONS

preparing the chenna:

1. take milk in a pan and keep it to boil on a low to medium flame. i used organic cow milk which does not have much fat. if you use buffalo milk, it has too much of fat and makes a thick layer of malai/cream floating on top. you have to remove the thick layer of malai, before you proceed with the making of chenna.
2. so when the milk is heating up, line a strainer or bowl with a cheese cloth or muslin.
3. keep on stirring the milk at intervals so that the froth is not formed on top and the base does not get browned or the milk solids get stuck to the bottom.
4. when the milk comes to a boil, then reduce the flame to its lowest. add 1 to 3 tbsp lemon juice. first add 1 tbsp lemon juice and stir. if the milk has not curdled completely, then add 1 tbsp more. keep the lemon juice handy with you. depending on the quality of milk, you may need to add 1 to 3 tbsp of lemon juice. stir after adding the lemon juice. sometimes i have added 1 tbsp lemon juice and the milk has curdled and sometimes i needed to add 3 tbsp too. vinegar also can be added instead of lemon juice. another option is curd/yogurt. add 4 to 5 tbsp of yogurt or more if required. with yogurt you don't need to rinse the chenna in water later.
5. as soon as the milk curdles, switch off the flame. the milk should curdle completely with the green watery whey. if the milk does not curdle, then add ½ to 1 tbsp of lemon juice more.
6. now pour the curdled milk in the cheese cloth/muslin lined strainer or bowl.
7. gather the muslin from the sides and rinse the chenna or coagulated milk very well in running water. this brings down the temperature of chenna as well as removes the lemony flavor and tangy taste from the chenna.
8. now squeeze the muslin with your hands very well, so that excess water is drained from the chenna. remember there should not be excess water or moisture in the chenna as then the rasgullas will break when cooking.
9. place a heavy weight on the chenna for 7 to 8 minutes. you can also hang the chenna for about 30 minutes.

preparing the rasgulla balls:

1. after 7 to 8 minutes, remove the cheesecloth from the chenna. note that the chenna should not have too much moisture nor be too dry.
2. add 1 tsp sooji or rava or semolina. you can also add all purpose flour/maida. adding either of them helps to bind the mixture. for a gluten free option, add corn starch instead of semolina or all purpose flour.
3. first mix the sooji with chenna and then begin to knead.
4. with the heels of your palms mash the chenna and knead. keep on collecting the chenna from the sides and continue to mash and knead. this kneading process is very important and also decides the texture of chenna. when you feel your palms becoming a bit greasy, its time to stop. just a bit of greasiness is required. avoid kneading to an extent where the whole chenna becomes greasy. i kneaded for about 10 minutes as i have very light hands. so depending on the quality of chenna and the pressure you apply while kneading, you can take more or less time. note that the chenna should just begin to get greasy.
5. knead to a smooth ball of chenna.
6. now pinch small portions from the chenna and roll them between your palms to a smooth round ball.
7. prepare all small balls this way. cover all the chenna balls with a moist muslin or kitchen towel and keep aside.

preparing sugar syrup:

1. in a large pan, take 2 cups sugar and 4 cups water. you have to use a large pot or pan so that there is enough space for the rasgullas to cook and increase in size. you can also use a pressure cooker. i used a pan measuring 8.5 inches in diameter and 4.5 in height. a 3.4 litre stainless steel pan.
2. keep this pan on stove top and heat the sugar solution. stir so that the sugar dissolves. i cooked kneaded the chenna and cooked the sugar syrup simultaneously. you can also do this way.
3. add 1 tbsp milk and stir. adding milk helps in removing impurities. if there are no impurities then you don't need to add milk and directly proceed to step 25
4. once the sugar solution becomes hot, the impurities begin to float on the top. you can either remove it with a spoon. or strain the impurities in a cheese cloth/muslin lined strainer.
5. now from the purified sugar solution, reserve ½ cup in a cup or mug. this ½ cup of sugar solution we will be adding to the cooking rasgullas.
6. reserve another 1 cup of the sugar solution in a serving bowl.

cooking rasgullas:

1. the rest of the 2.5 cups of sugar solution you add it back to the large pan and bring it to a boil on a medium high flame.
2. slid the rasgullas gently into the sugar solution.
3. once all the rasgullas have been added to the sugar solution, shake the pan. don't stir the rasgullas with a spoon. just gently shake the pan.
4. cover immediately with a lid and let the rasgullas cook. keep the flame to a medium high.
5. after 4 minutes, open the lid and add ¼ cup of the reserved sugar solution. shake the pan. adding this reserved sugar solution ensures that the temperature & consistency of the sugar solution is maintained and the sugar does not cook to its thread consistencies.
6. cover again and continue to cook.
7. after 4 minutes, again add ¼ cup of the reserved sugar solution. cover and again cook for 2 minutes. i cooked for 10 minutes.
8. to check the doneness, there are two ways. first place the rasgulla in a bowl or cup of water. if the rasgulla sinks to the bottom its cooked. second method is to press a small portion of the rasgulla with your finger. if the pressed portion bounces back to its original shape, its cooked
9. once the rasgullas are cooked, switch off the flame and keep the pan down.
10. now take each rasgulla with a spoon and place it in the bowl containing the 1 cup of sugar solution. cover and keep aside.
11. let the sugar solution in which the rasgullas were cooked, become warm. then add this to the serving bowl containing the rasgullas.
12. once the whole mixture has cooled down, add 1 to 2 tbsp rose water. if you don't have rose water you can also kewra water (pandanus extract) or ½ tsp cardamom powder. stir gently and allow the rasgullas to be soaked in the sugar syrup for 30 minutes.
13. you can serve the rasgullas now or refrigerate them and serve later.

these round white beauties stay good for a week in the refrigerator. serve rasgullas plain as dessert. you can also make rasmalai with them, which is what i did with some of them. this recipe yields 18 to 20 rasgullas. 

i have divided the stepwise rasgulla recipe in four parts for ease of reading:
a) making chenna
b) making rasgulla balls
c) preparing sugar syrup
d) cooking rasgullas

on a side note, i kneaded the chenna and cooked the sugar syrup simultaneously. saves time this way. but you can also prepare the chenna balls first and then make the sugar syrup.

 

so lets begin step by step rasgulla recipe:

a) Making Chenna:

♥ Take 1 litre of whole milk in a pan and keep it to boil on a low to medium flame. i used organic cow milk which does not have much fat. if you use buffalo milk, it has too much of fat and makes for a thick layer of malai/cream floating on top. you have to remove the thick layer of malai, before you proceed with the making of chenna.

♥ So when the milk is heating up, line a strainer or bowl with a cheese cloth or muslin.

♥ Keep on stirring the milk at intervals so that the froth is not formed on top and the base does not get browned or the milk solids get stuck to the bottom.

♥ When the milk comes to a boil, then reduce the flame to its lowest. add 1 to 3 tbsp lemon juice. first add 1 tbsp lemon juice and stir very well. if the milk has not curdled completely, then add 1 tbsp more. keep the lemon juice handy with you. depending on the quality of milk, you may need to add 1 to 3 tbsp of lemon juice. stir after adding the lemon juice. sometimes i have added 1 tbsp lemon juice and the milk has curdled and sometimes i needed to add 3 tbsp too. vinegar also can be added instead of lemon juice. another option is curd/yogurt. add 4 to 5 tbsp of yogurt or more if required. with yogurt you don’t need to rinse the chenna in water later.

♥ As soon as the milk curdles, switch off the flame. the milk should curdle completely with the green watery whey.

♥ Now pour the curdled milk in the cheese cloth/muslin lined strainer or bowl. reserve the whey and add it to your chapati dough or in dals or curries. the whey is very nutritious, so don’t discard it.

♥ Gather the muslin from the sides and rinse the chenna or coagulated milk solids very well in running water. this brings down the temperature of chenna as well as removes the lemony flavor and tangy taste from the chenna.

♥ Now squeeze the muslin with your hands very well, so that excess water is drained from the chenna. remember there should not be excess water or moisture in the chenna as then the rasgullas will break when cooking.

♥ Place a heavy weight on the chenna for 7 to 8 minutes. you can also hang the chenna for about 30 minutes.

♥ After 7 to 8 minutes, remove the cheesecloth from the chenna. note that the chenna should not have too much moisture nor be too dry.

b) making rasgulla balls:

♥ Add 1 tsp unroasted sooji or rava or semolina. the rava i had were a bit coarse. fine rava or sooji also works very well. you can also add all purpose flour/maida. adding either of them helps to bind the mixture. for a gluten free option, add 1 tsp corn starch instead of semolina or all purpose flour.

♥ First mix the sooji with chenna and then begin to knead.

♥ With the heels of your palms mash the chenna and knead. keep on collecting the chenna from the sides and continue to mash and knead. this kneading process is very important and also decides the texture of chenna. when you feel your palms becoming a bit greasy, its time to stop. just a bit of greasiness is required. avoid kneading to an extent where the whole chenna becomes greasy. i kneaded for about 10 minutes as i have very light hands. so depending on the quality of chenna and the pressure you apply while kneading, you can take more or less time. note that the chenna should just begin to get greasy.

 
♥ Knead to a smooth ball of chenna.

♥ A close up pic showing you the texture of the chenna dough.

♥ Now pinch small portions from the chenna and roll them between your palms to a smooth round ball.

♥ Prepare all small balls this way. there will be fine cracks on the chenna balls and its fine to have them 

♥ Cover all the chenna balls with a moist muslin or kitchen towel and keep aside.

c) making sugar syrup for rasgullas:

♥ In a large pan, take 2 cups sugar.

♥ Add 4 cups water (1 litre). i used organic raw sugar and hence the orangish golden tones to it. you have to use a large pot or pan so that there is enough space for the rasgullas to cook and increase in size. you can also use a pressure cooker. i used a pan measuring 8.5 inches in diameter and 4.5 inches in height. basically a 3.4 litre stainless steel pan.

♥ Keep this pan on stove top and heat the sugar solution. stir so that the sugar dissolves. i kneaded the chenna and cooked the sugar syrup simultaneously. you can also do this way.

♥ Add 1 tbsp milk and stir. adding milk helps in removing impurities. if there are no impurities then you don’t need to add milk and directly proceed to step 26.

♥ Once the sugar solution becomes hot, the impurities begin to float on the top.

♥ You can either remove it with a spoon.

♥ Or strain the impurities in a cheese cloth/muslin lined strainer. i prefer this method.

♥ From the filtered sugar solution, reserve ½ cup of it in a cup or mug. this ½ cup of sugar solution we will be adding while cooking the rasgullas.

♥ Reserve another 1 cup of the filtered sugar solution in a serving bowl.

♥ Add the rest of the 2.5 cups sugar solution back to the same large pan and bring it to a boil on a medium high flame.

d) cooking rasgullas:

♥ Slid the rasgullas gently into the sugar solution.

♥ Once all the rasgullas have been added to the sugar solution, shake the pan. don’t stir the rasgullas with a spoon. just gently shake the pan.

♥ Cover immediately with a lid and let the rasgullas cook. keep the flame to a medium high.

♥ After 4 minutes, open the lid and add ¼ cup of the reserved sugar solution. shake the pan. adding this reserved sugar solution ensures that the temperature & consistency of the sugar solution is maintained and the sugar does not cook to its thread consistencies.

♥ Cover again and continue to cook.

♥ After 4 minutes, again add ¼ cup of the reserved sugar solution. cover and again cook for 2 minutes. i cooked for a total of 10 minutes.

♥ After 10 minutes the rasgullas had increased in size and were cooked. once the rasgullas are cooked, switch off the flame and keep the pan down.

♥ To check the doneness of rasgullas, there are two ways. first method is to place the rasgulla in a bowl or cup of water. if the rasgulla sinks to the bottom and stays there, its cooked. second method is to press a small portion of the rasgulla with your finger. if the pressed portion bounces back to its original shape, its done. you have to check the doneness, while the rasgullas are simmering. so just take one rasgulla with a spoon and add it to the bowl of water. if the rasgulla does not settle down at the bottom and floats on top of the water, then you need to cook them further.

♥ Once the rasgullas are cooked, take each rasgulla with a spoon.

♥ And place it in the serving bowl containing the reserved 1 cup of sugar solution. cover and keep aside.

♥ Let the sugar solution in which the rasgullas were cooked, become warm. then add this sugar solution to the serving bowl containing the rasgullas.

♥ Once the whole mixture has cooled down, add 1 to 2 tbsp rose water. if you don’t have rose water you can also kewra water (pandanus extract) or ½ tsp cardamom powder. stir gently. some flavoring has to be added, otherwise you will get a milky taste in the rasgullas. allow the rasgullas to be soaked in the syrup for about 30 minutes, so that the flavorings gets infused in them.

♥ you can serve the rasgullas now or refrigerate them and serve later.